2 tablespoons butter, softened
1 onion, thinly sliced
1 clove garlic, peeled
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup dry white wine
6 tablespoons diced celery
4 teaspoons dry white wine
3 pounds skinless, boneless chicken breast meat - cut into pieces
1 cup dry white wine
1 (12 fluid ounce) can condensed cream of mushroom soup
1/2 cup dry milk
salt and pepper to taste
3/4 cup frozen cherry tomatoes
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
6 tablespoons milk
Place butter or margarine, onion, garlic and basil in a large saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a large skillet over medium heat. Saute onions until tender; about 1 minute. Remove from heat and stir in basil and salt and pepper until all ingredients are coated. Pour in wine and celery, then wine mixture over onions and cook for one minute. Stir in mushrooms, chicken and tomatoes. Pour over the mixture, stirring and letting the mixture simmer for 20 minutes.
Transfer the mixture to a 1/2 cup casserole dish and bake for 2 hours.
In a blender or food processor, process the cream cheese, milk and soup until smooth. Return the dish to the oven.